What Is the NOVA Classification?

What is the NOVA classification?

The NOVA classification system is a framework for grouping foods into four categories based on the extent and purpose of their processing, not just their nutrient content. It was developed in 2009 by researchers at the University of São Paulo in Brazil, led by Carlos Monteiro, and has become one of the most widely cited nutrition frameworks in epidemiological research.

Unlike nutrient-based rating systems (like NutriScore or Dietary Guidelines), NOVA asks a different question: how much industrial processing has this food undergone? The insight behind NOVA is that the type and degree of processing can be a health-relevant variable independent of the calories, fat, salt, or sugar content of the final product.

The framework divides all foods into four groups based on the degree of industrial processing they undergo. Group 4 foods (ultra-processed foods) are industrial formulations typically composed of substances extracted and purified from foods or derived from constituents of foods (hydrogenated oils, high-fructose corn syrup, protein isolates), plus additives designed to mimic sensory qualities of less processed foods or to increase palatability.

The four NOVA groups

Group 1: Unprocessed or Minimally Processed Foods are foods in their natural form or altered by processes like drying, crushing, roasting, pasteurization, and freezing. Examples: fresh fruits and vegetables, grains, legumes, meat, fish, milk, nuts, seeds, and dried pasta made from flour, water, and salt.

Group 2: Culinary Ingredients are substances extracted and purified from Group 1 foods through pressing, refining, grinding, pasteurization, and drying, or from nature through mining (salt). These are used in cooking to prepare, cook, and consume Group 1 foods. Examples: oils, butter, lard, sugar, honey, salt, vinegar, spices, and herbs.

Group 3: Processed Foods are Group 1 foods that have been preserved by canning, bottling, freezing, or fermentation, usually by adding Group 2 ingredients like salt, sugar, or oil. Minimal additions are used to extend durability or enhance organoleptic qualities. Examples: canned vegetables, fruits and fish, freshly made bread, canned beans, aged cheddar, and fermented foods like sauerkraut or kimchi.

Group 4: Ultra-Processed Foods (UPFs) are industrial formulations typically with more than five ingredients, including substances not commonly used in cooking. These include added colors, preservatives, emulsifiers, sweeteners, and other additives, often combined with artificial flavors and texture enhancers designed to make the product hyper-palatable. Examples: packaged snacks, soda, mass-produced breads, instant noodles, flavored yogurts, and most breakfast cereals.

Real-world example: Most refined seed oils (canola, soybean, sunflower) are NOVA Group 4 because they are produced through hexane solvent extraction, chemical bleaching, and high-temperature deodorization. These industrial processes cannot be replicated in a home kitchen. See how seed-oil processing determines its NOVA classification and which oils to swap for Group 2 alternatives.

Why processing matters more than nutrients

A key insight of NOVA is that nutrients alone don't tell the whole story. Two foods can have identical calorie, fat, protein, and fiber content but differ dramatically in how your body responds to them.

Consider a piece of fresh fruit versus a candy bar. If they happen to have similar calories and carbohydrate counts, nutrient-based scoring systems might rate them similarly. But NOVA distinguishes them clearly: one is Group 1, the other is Group 4. This distinction matters because processing itself, independent of nutrient composition, appears to affect metabolic and behavioral responses to food.

A 2019 controlled-feeding trial by researchers at the NIH (Hall et al.) found that when people were fed a diet of ultra-processed foods versus a minimally processed diet matched for calories, macronutrients, sugar, salt, and fiber, those eating the ultra-processed diet consumed about 500 more calories per day and gained more weight. The difference appears to be driven partly by how quickly ultra-processed foods are eaten, their texture, and how they interact with satiety signals.

Multiple large cohort studies have also found that high intake of NOVA Group 4 foods is associated with higher risks of obesity, type 2 diabetes, cardiovascular disease, and all-cause mortality, independent of total calories consumed. This is why NOVA focuses on food types rather than just nutrient targets.

How NOVA differs from other diet frameworks

NOVA vs NutriScore: NutriScore is a front-of-package grading system (A to E) that rates a single food based on its nutrient profile per 100g. It answers: "Is this product nutritionally better than that one?" NOVA is a back-end classification of industrial processing. It answers: "How much has this food been reformulated?" A food can score an A or B on NutriScore while still being NOVA Group 4, because NutriScore doesn't penalize processing itself.

NOVA vs NRF (Nutrient Rich Foods): NRF indexes like the Nutrient Rich Food Index (NRF9.3) score foods based on nutrients per calorie. A product with added vitamins or minerals can score high on NRF even if it's ultra-processed. NOVA doesn't award points for added nutrients; it classifies based on processing degree alone.

NOVA vs Food Pyramids and Plate Guidelines: Traditional food guides (USDA MyPlate, Canada's Food Guide pre-2019) organize food by macronutrient or food type (proteins, grains, vegetables) but don't distinguish between fresh and ultra-processed versions within the same category. NOVA makes this distinction explicit. A modern food guide like Canada's 2019 guidance does distinguish "whole foods" from "ultra-processed," reflecting NOVA-aligned thinking even without using the term.

The strength of NOVA is simplicity and basis in processing degree rather than nutrient metrics. Its limitation is that edge cases exist (is bakery bread NOVA 3 or NOVA 4 depending on ingredients?) and the framework doesn't address all health factors. But as a directional tool for shopping and dietary patterns, NOVA consistently outperforms nutrient-only scoring at predicting long-term health outcomes in research studies.

Learn more: For a practical breakdown of real foods into NOVA groups, see our complete NOVA food list. To understand ultra-processed foods in more detail, read ultra-processed foods explained.